Women: 38% Lower Risk of Ischemic Heart Disease Thanks to Fish Oil

Marine-derived Omega 3, unlike plant-based ones, protect women from the risk of ischemic heart disease. This news comes from the pages of the American Journal of Clinical Nutrition, where researchers from the Institute of Preventive Medicine at Aarhus University (Denmark) published the results of an important study: the intake of high amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) reduces the risk of ischemic heart disease by 38%. According to the study’s authors, men do not benefit from the same protective effect.

Men and Women: Omega-3 Also Make a Difference

The 2 main marine Omega-3s, EPA and DHA, can be obtained from a diet rich in fatty fish as well as from alpha-linolenic acid (ALA) found in plants. Specifically, between 8% and 20% of ALA present in the human body is converted into EPA, while only 0.5–9% of ALA converts into DHA. This phenomenon is not the only factor influencing EPA and DHA levels. Sex also plays an important role, and in women of reproductive age the conversion rate of ALA to EPA is 2.5 times higher than observed in men.

Marine Omega-3s Protect Women’s Hearts

The authors of this research confirmed that men and women respond differently to Omega-3 intake. Their study analyzed data from 3,277 Danish citizens whose health was monitored over 23 years. During this period, 471 cases of ischemic heart disease were recorded. The researchers concluded that ALA intake does not reduce the risk of this disorder in either men or women. Only in women, high doses of Omega-3 (ranging between 0.45 and 11.2 grams per day) reduce the risk of this heart disorder by 38%.

Possible Explanation for Differences Between Males and Females

According to the authors of this study, the recorded differences are also due to the fact that EPA and DHA production from ALA depends on the levels of Omega-3 present in the body. Consequently, ALA administration could be particularly effective in reducing the risk of ischemic heart disease in individuals with low intake of Omega-3 fatty acids. Moreover, a high intake of Omega-3 could reduce the effect of alpha-linolenic acid because an approach based on consuming fish at least once a week is more effective than ALA intake.    

Source

1. Vedtofte MS, Jakobsen MU, Lauritzen L, Heitmann BL, “Dietary α-linolenic acid, linoleic acid, and n-3 long-chain PUFA and risk of ischemic heart disease”, Am J Clin Nutr. 2011 Oct;94(4):1097-103. Epub 2011 Aug 24